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This Quick Ramen Noodle Soup only takes 15 minutes to make, and has two secret ingredients that give the broth a great depth of flavor and richness!

I was really tempted to call this something like “faker’s ramen noodle soup” because instead of the 3 days that an authentic ramen requires, this one takes about 15 minutes and has a ton of flavor.

Despite its short cooking time, we start with a ton of aromatics as the base and add plenty of umami so it takes on a deeply rich flavor, without a long simmering time!

So if you’re a fan of ramen soup but don’t feel like spending three days simmering chicken bones and pork bones, definitely give this one a try!

Start by adding minced garlic, sliced scallions, grated ginger, oil, and sriracha to a big soup pot:

Cook for about a minute, until the scallions have softened and the garlic smells aromatic.

Then add chicken stock (or broth) and beef stock:

As I mention in the video above, I like adding a mix of the two broths because it keeps the flavor of the soup from being one-note.

Next, add soy sauce and fish sauce to the pot:

These are the secret ingredients that give the broth a depth of flavor and complexity.

Finally, drop in some ramen noodles, and eggs if you’re making them, and cook for three minutes:

Serve the ramen with extra scallions, or any other toppings you wish to add.

More of my other favorite soups are this Quick Chicken Noodle Soup, Carrot Coconut Soup, and Slow Cooker White Chicken Chili.

Enjoy, my friends!

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4.65 from 17 votes

Quick Ramen Noodle Soup

 This Quick Ramen Noodle Soup only takes 15 minutes to make, and has two secret ingredients that give the broth a great depth of flavor and richness!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Calories 505kcal

Ingredients

• 1 tbsp grapeseed oil
• 1 tbsp minced garlic
• 1/2 tsp grated ginger
• 4 scallions sliced (white and green parts)
• 1/2 tsp chili sauce or sriracha
• 3 cups chicken stock
• 3 cups beef broth
• 1 tbsp fish sauce*
• 1 tbsp soy sauce
• 1 cup water
• 4 eggs optional
• 12 ounce package ramen noodles

Instructions

• Place the grapeseed oil, garlic, ginger, scallions, and chili sauce in a dutch oven or large pot and cook over medium high heat for 2-3 minutes, until fragrant and the scallions start to soften.
• Add the chicken stock, beef stock, fish sauce, and soy sauce and bring to a boil over high heat. Taste and adjust as necessary (I add about a cup of water to reduce saltiness).
• Add your eggs, if cooking, and the noodles to the boiling soup, and cook for about 3 minutes (the noodles I use require about 3 minutes, but follow the package instructions).
• Serve and enjoy!

Notes

*Fish sauces vary in quality. Red Boat and Tiparos are both very nice.

You can also use chicken broth and beef broth instead of stock.

Nutrition

Calories: 505kcal | Carbohydrates: 62g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 5mg | Sodium: 2779mg | Fiber: 3g | Sugar: 6g

Post originally published in February 2014. Updated with new photos, writing, and a video in December 2017.